Description
A simple recipe for a classic pineapple upside-down cake.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 (20 ounce) can pineapple slices, drained (reserve juice)
- 10 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Melt 1/2 cup butter in a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter.
- Arrange the pineapple slices over the sugar mixture. Place one cherry in the center of each pineapple ring.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the granulated sugar and 1/4 cup softened butter until light and fluffy.
- Beat in the eggs one at a time. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently pour the batter over the pineapple and sugar layer in the pan.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Remove the pan. Serve warm or at room temperature.
Notes
- You can use the reserved pineapple juice to moisten the cake slightly after inverting if desired.
- For easier removal, line the bottom of the pan with parchment paper before adding the butter and sugar.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 80
Keywords: pineapple upside down cake, easy cake, retro dessert, brown sugar topping